"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Eggplant Parmesan Cheese Recipe

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This recipe for Eggplant Parmesan Cheese , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannie (Mills) Sieferman
Added: Wednesday, March 30, 2005


1 large eggplant
3/4 tsp oregano
About 1/3 c olive oil
3/4 tsp basil
1 medium onion, chopped
1 1/2 c shredded mozzarella
1 clove garlic
1 1/2 c parmesan cheese
1/4 lb sliced mushrooms
1 (15oz) tomato sauce
Salt and pepper

Cut eggplant into 1/2 inch slices. Brush sides with 1/4-c oil and arrange in single layer on cookie sheet. Bake uncovered at 450 degrees till browned and soft (about 20 minutes). Heat 1-Tbsp oil in fry pan over medium heat, add onion, mushrooms, garlic and cook till soft. Add tomato sauce, basil and oregano. Simmer uncovered 10 minutes. Season with salt and pepper. Layer 1/2 eggplant, 1/2 sauce, 1/2 cheese and top with cheese. Bake at 350 degrees for 20 minutes or till heated through. One half pound of cooked hamburger may be added to cooked sauce.




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